Ultimate Rice Thief: Spicy Braised Tofu with Canned Tuna Recipe | Inflod

Transform everyday canned tuna and tofu into a mouthwatering Korean side dish! Ready in under 30 minutes, this spicy and savory dish is a true game-changer.

The Ultimate 'Rice Thief': Spicy Braised Tofu with Tuna

If you ever find yourself staring into the fridge, wondering what to cook for a quick yet satisfying dinner, look no further. Today, I'm sharing a fantastic recipe that Koreans affectionately call a 'Rice Thief' (Bap-doduk) because it's so incredibly savory, spicy, and delicious that your bowl of hot rice will disappear before you know it! This Spicy Braised Tofu with Canned Tuna (Chamchi Dubu Jorim) is the ultimate comfort food that utilizes simple, everyday ingredients to create a magnificent symphony of flavors.

The magic of this dish lies in the deep, savory broth made from Gochujang (Korean chili paste) and Gochugaru (Korean chili flakes), which slowly seeps into the soft, thick slices of tofu. Add the rich umami from the canned tuna and the caramelized sweetness of sautéed onions and aged kimchi, and you have a side dish that outshines any main course.

Why You Will Love This Recipe

Pantry-Friendly: It uses incredibly accessible ingredients like canned tuna and a block of tofu.
Protein-Packed: You get plant-based protein from the tofu and healthy fats/animal protein from the tuna.
Quick & Easy: It's essentially a one-pan wonder that takes less than 30 minutes from start to finish.

Ingredients

Main Ingredients (Serves 3)

Tofu: 1 block (Firm tofu is recommended as it holds its shape better while braising).
Canned Tuna: 1 can (150g). Regular mild or light tuna works best.
Aged Kimchi: 2/3 cup, chopped. (Well-fermented, sour kimchi is crucial for the deep flavor).
Onion: 1/2, sliced thinly.
Green Onion: 1/2 stalk, chopped.
Sesame Oil & Sesame Seeds: For garnishing and finishing.
Cooking Oil: For sautéing the vegetables.

Spicy Braising Sauce

Minced Garlic: 1 tbsp
Sugar: 1/2 tbsp (Balances the sourness of the kimchi)
Gochugaru (Korean Chili Flakes): 1 tbsp
Soy Sauce: 2 tbsp
Ginger Wine or Mirin: 2 tbsp (Removes any fishy smell from the tuna)
Gochujang (Korean Chili Paste): 2 tbsp
Water: 1 cup (about 200ml)
Black Pepper: A pinch

Step-by-Step Cooking Instructions

Step 1: Prepare the Golden Sauce

In a small mixing bowl, combine the minced garlic, sugar, gochugaru, soy sauce, ginger wine, gochujang, water, and a pinch of black pepper. Stir well until the chili paste is fully dissolved. Making the sauce beforehand allows the flavors to meld and the chili flakes to rehydrate, resulting in a better color and taste.

Step 2: Sauté the Base

Heat a wide, somewhat deep pan over medium heat and drizzle 1-2 tablespoons of cooking oil. Add the thinly sliced onion and chopped sour kimchi. Sauté them together until the onions become translucent and the kimchi turns soft and aromatic. This step is crucial as it releases the sweet juices of the onion and the rich, tangy flavors of the kimchi into the oil.

Step 3: Arrange the Tofu

Once the kimchi and onions are nicely sautéed, lower the heat to the absolute minimum. Slice your tofu into thick pieces (about 1.5 cm thick) so they don't break apart easily. Spread the sautéed kimchi and onions evenly across the bottom of the pan to prevent burning, and then neatly arrange the tofu slices on top in a circular, slightly overlapping pattern.

Step 4: Pour the Sauce and Braise

Pour your prepared spicy sauce evenly over the tofu. Turn the heat back up to medium. Once the sauce begins to boil, cover the pan with a lid and reduce the heat to low. Let it simmer gently. Every now and then, open the lid and use a spoon to baste the tofu with the bubbling sauce from the bottom of the pan to ensure even coloring and flavor distribution.

Step 5: Add the Tuna and Green Onions

After about 5 to 7 minutes of braising, when the sauce has reduced slightly and the tofu looks flavorful, it's time to add the tuna. Open the tuna can and press down the lid to drain as much oil as possible (this keeps the dish tasting clean and spicy rather than greasy). Flake the drained tuna over the top of the tofu. Sprinkle the chopped green onions generously over everything.

Step 6: Final Touch

Continue to simmer for another 2 minutes, basting the tuna and green onions with the sauce so they absorb the flavors. Finally, turn off the heat. Drizzle a tablespoon of sesame oil over the dish and sprinkle with toasted sesame seeds. Serve hot, straight from the pan or elegantly plated, alongside a big bowl of steamed white rice. Enjoy your ultimate rice thief!